I got some tasty recipes to share with you all!!! And for all you know, this recipes were specially designed by the Executive Chef at the Guinness Storehouse, Justin O’Connor in celebration of Saint Patrick's Day.
St Patrick’s is a cultural and religious holiday celebrated internationally on 17 March. It commemorates Saint Patrick (c. AD 387–461), the most commonly recognised of the patron saints of Ireland, and the arrival of Christianity in Ireland. It is observed by the Catholic Church, the Anglican Communion (especially the Church of Ireland), the Eastern Orthodox Church and Lutheran Church. Saint Patrick's Day was made an official feast day in the early 17th century, and has gradually become a secular celebration of Irish culture in general & widely celebrated in many countries.
Lamb Kebabs with Guinness marinade
1 x Loins of lamb trimmed
½ red pepper
½ yellow pepper
1 small red onion peeled and quartered
50ml Guinness extra stout
1 tbsp natural yogurt
2 cloves garlic crushed
½ teaspoon ground cumin
1 tablespoon of chopped coriander
Salt and pepper
Juice of ½ lemon
¼ red chilli chopped
Slice the loin into 8 pieces and place in the Guinness over night in a fridge.
Dice up the peppers and wedge the onions, season and coat in olive oil.
Add the rest of the marinade in on top of the lamb and continue to marinade for 2 – 3 hours. Now skewer the lamb and vegetables evenly onto 4 skewers. To cook place in the oven for 8 minutes at 180C or char grill until evenly cooked.
Serve with a minted yogurt.
Irish Lamb stew
1kg Diced neck or shoulder of lamb
Bouquet of parsley, thyme and bayleaf
3 large onions, finely chopped
Salt and freshly ground white pepper
3-4 carrots diced
2 sticks of celery chopped
1 small turnip diced
Small leek diced
Kg of peeled potatoes diced
Finely chopped parsley
1 ½ lt of chicken stock
2 tbsp pearl barley
In a pot put the meat, bouquet of herbs, barley, onions, carrots, celery and turnip and cover with chicken stock. Simmer gently for one hour. Skim off the scum on top. Add the potatoes and continue cooking for ½ hour. For the last 5 minutes add in the leek. Remove the bouquet for herbs. Stir in the chopped parsley. Serve in deep bowls with soda bread.
Beef & Guinness with puff pastry
200ml of GUINNESS® Foreign Extra Stout
400g stewing diced beef
100g pearl onion
1 large carrot - diced
100g sliced button mushrooms
2 cloves of garlic crushed
½ Litre of thick beef stock
Sprigs of fresh thyme & rosemary chopped
Small sheet of puff pastry
Stir fry the beef, add the vegetables & cook till tender, then
In a pot seal the diced beef and brown all over. The vegetables are then added and cooked out for 4 -5 minutes. Add the herbs and beef stock. Now add the Guinness.
Slow cook the beef over a stove for 1- 1 ¼ hour. Add a little water if needed at the end.
Cut the puff pastry into 8 even pieces. Egg wash each piece of pastry. Using one piece of pastry place it on top of another piece of pastry to form a double case. Do this with the rest of the pastry to form 4 double pastry cases. Using a knife score the top of the pastry to give the effect of a vol au vent. Now bake at 200C for 14 minutes.
When cool cut the top of to form a lid. Core some of the pastry out for the centre of each case. Spoon the hot beef into each case and serve.
Stuffed Guinness Barley Risotto & green cabbage leaves
8 oz pearl barley
2 lt vegetable stock
8oz fresh mushroom2 onions, peeled and chopped 4 cloves garlic, minced Salt and freshly ground pepper 2 tablespoons chopped fresh thyme 4 oz grated Parmesan cheese
4 large leaves of Savoy cabbage
Blanch the cabbage leaves in boiling salted water for 3 – 4 minutes and cool in ice water.
In a pot sweat of onion, mushroom and garlic with a little olive oil for 4 -5 minutes without colouring. Pour in the stock, barley and thyme in on top. Cover with a lid and slow cook till barley is tender, add more stock if needed. When barley is cooked add the cream and parmesan cheese and cook out for 2 -3 minutes. Season to taste.
Using 4 small teacups line them with cling film and place the drained cabbage leaf in side to cover leaving some cabbage leaf over the edge. Now fill the cup with the cooked barley risotto and cover with the overhanging cabbage. Using the cling film take out of the cup and twist the cling film around the risotto to form a ball. Serve while hot or let it cool and reheat in the microwave.
Guinness marinade Corned Beef, champ potato & cabbage
1.4 kg of corned beef soaked in pint Guinness overnight.
1 onion chopped
3 bay leaves
9 – 10 black peppercorns
1 head of Savoy cabbage
Kg peeled potatoes
3 sliced spring onion
Place the beef and Guinness into a pot and cover with cold water.
Add onion, cloves, bay leaves and peppercorns.
Cook for 2 – 2 ½ hrs or until tender
Cook the potatoes in salted water, drain and mash. Add 100g butter, ½ the cream and spring onion. Season potato to taste.
Boil the sliced cabbage in salted water for 5 minutes and drain, add a knob of butter and season. Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.
Carve the corned beef onto a plate with a scoop of champ potato, boiled cabbage and finish with the cream sauce.
2oz coco powder
6oz castor sugar
¾ teasp baking powder
½ teasp vanilla essence
12oz icing sugar
Preheat oven at 170 C
Cream butter and sugar
Combine all the dry ingredients, add egg, Guinness and vanilla slowly until the mix comes together
Place into 12 cupcake papers and bake for 15 – 20 minutes
For the butter icing beat the butter and icing sugar till soft and creamy.When cupcakes are cold pipe the butter icing on and serve
Guinness chocolate brownies
185g dark Chocolate
50g Milk Chocolate
275g Caster Sugar
85g Plain Flour
20g coco powder
50G White Chocolate buttons
Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray
Melt the Guinness, butter, dark and milk Chocolate together, remove from heat when melted.
Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix.
Sieve in flour and coco powder, folding in 3 stages.
Pour into tray and spread out bake for 20 – 22 minutes at 160'
Serve warm with Vanilla ice cream
Enjoy the recipes!!!
All above recipes were designed by the Executive Chef at the Guinness Storehouse, Justin O’Connor.